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Purple Velvet Cake Roll with Cream Cheese Filling Recipe

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  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8–10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Purple Velvet Cake Roll with Cream Cheese Filling is a vibrant and delicious dessert featuring a soft, spongy cake tinted with deep purple gel food coloring and a luscious cream cheese filling. Perfectly rolled and dusted with powdered sugar, this cake offers a delightful combination of rich cocoa flavor and creamy sweetness, ideal for special occasions or an elegant treat.

Ingredients

Scale

Cake

  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ cup buttermilk
  • 1 tablespoon vegetable oil
  • Purple gel food coloring (enough to achieve deep purple hue)
  • ¾ cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • Powdered sugar for dusting

Cream Cheese Filling

  • 8 oz cream cheese (softened)
  • 4 tablespoons unsalted butter (softened)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare and Preheat: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
  2. Beat Eggs and Sugar: In a large bowl, beat the eggs for 3 to 5 minutes until they become thick and pale. Gradually add the granulated sugar and continue beating until fully combined and smooth.
  3. Add Wet Ingredients and Color: Mix in the vanilla extract, buttermilk, vegetable oil, and enough purple gel food coloring to create a deep, vibrant purple color. Stir gently to combine.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to distribute evenly.
  5. Fold Dry into Wet: Gently fold the dry ingredients into the wet mixture, mixing carefully until just combined without overmixing to keep the batter light.
  6. Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
  7. Roll the Cake: While still warm, carefully turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake up tightly with the towel from the short end. Let it cool completely in this rolled shape.
  8. Prepare the Filling: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until the filling is fluffy and well combined.
  9. Fill and Re-roll: Once the cake has fully cooled, gently unroll it and spread the cream cheese filling evenly over the surface. Carefully re-roll the cake tightly, this time without the towel.
  10. Chill and Serve: Chill the rolled cake for at least 1 hour to set the filling and enhance flavor. Before serving, dust with powdered sugar for a finishing touch.

Notes

  • Use gel food coloring for a richer, more vibrant purple color compared to liquid colorings.
  • Add a few drops of blueberry or blackberry extract into the batter for a subtle fruity twist that complements the purple hue.
  • Wrap the cake roll tightly and refrigerate; it will keep well for up to 3 days.

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Find it online: https://whisksweetly.com/purple-velvet-cake-roll-with-cream-cheese-filling-recipe/